Pumpkin Pie

Ingredients

• 15 oz pumpkin pie filling/mix canned (not pumpkin pie mix)
• 2  eggs 
• 12 oz evaporated milk canned
• 1.3 cups flour all-purpose gold medal®
• 1 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.5 teaspoon ground ginger 
• 0.5 teaspoon salt 
• 2 tablespoons sugar 
• 0.3 cup vegetable oil 
• 2 tablespoons water cold
• 0.8 cup whipping cream 

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• hand mixer

Directions

1. Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened.
2. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
3. In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
4. To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate.
5. Bake 15 minutes.
6. Reduce oven temperature to 350°F.
7. Bake about 45 minutes longer or until knife inserted in center comes out clean.
8. Place pie on cooling rack. Cool completely, about 2 hours.
9. In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form.
10. Serve pie with whipped cream. Store in refrigerator.